vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tea Ice-cream
From The new practical housekeeping, 1890
Serves 8
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
583Calories
6 gProtein
42 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein5.5 g
Carbohydrates42 g
Fiber0 g
Sugars38 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium60 mg
Potassium149 mg
Calcium86 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus116 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 302. The excerpt below is the record exactly as published.
Tea Ice-cream. — Pour a pint cream over four tablespoons Old Hyson tea, scald in custard kettle, or by* placing the dish contain- ing it in a kettle of boiling water, remove from fire and let stand five minutes ; strain into a pint cold cream, scald again, and when hot mix with it four eggs and teacup and a half sugar
Cook this with the app: pantry check, scaling, and the assistant.